Heat oven to 180ºC F. Beat sugar, oil, almond extract and eggs in large bowl with spoon until well blended. Stir in flour, pistachios, almonds, baking powder, soda and salt. Place dough on floured surface; roll in flour to coat. Knead dough 20 times. Divide dough in half. Wrap one half in plastic wrap; reserve. Shape remaining half of dough into rectangle, 10x3x 1 cm, on ungreased cookie sheet. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1 cm slices. Place slices, cut cut sides down, on cookie sheet. Bake about 14 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire rack. Repeat with remaining half of dough. Heat chocolate and shortening in 1 litre saucepan over low heat until melted and smooth. Place biscotti, cut side up, on waxed paper. Drizzle chocolate mixture over one side of each biscotti. Let stand until firm. Makes 3 dozen. -MARY WILSON BWVB02B ----